May I just say that kindergarten bentos have been kicking my butt this year? Bug’s new school starts super-early, and I’m NOT a morning person. Most mornings I’m thankful for every time-saving trick I can find, and I’m guilty of not taking many pictures as we rush out the door.
It’s been getting a little better lately, though. We’re hosting a homestay language teacher for a month, which has prompted me to get on top of our crazy morning routine (and declutter the house!).
Morning prep time: 13 minutes, using a leftover dumpling and bulgogi from an earlier meal. In the morning I briefly steamed the broccoli and re-steamed the dumpling (to re-soften the dough wrapper) in my microwave mini steamer, then sauteed the pre-cut mushrooms. (I got a bag of cut mushrooms as sample at a food event, but I usually cut my own mushrooms with a knife or hard-boiled egg slicer.) I let the mushrooms and broccoli drain and cool in a sieve set over a bowl for a few minutes to prevent condensation inside the box once it was closed up (which also improves the food safety of a packed lunch). Continue reading